去年 也來這邊吃情人節的晚宴 那一道Krug on the moon 驚豔四座
而這個月 鬼才總廚Uwe Oponcensky和文華扒房的優秀團隊
以Art Basel為靈感 打造出了全新的Art Menu
要表達梵高的平生 會有什麼樣的新突破？

環境：午間來到 視野感覺寬闊 光線也是柔和 白天的優雅和晚間的情趣 真是不同的味道另外 可以仔細看看天花板上扇形的波浪狀
就如Spoon的招牌湯匙一樣
這里 有文華特有的扇形Fan麵包
我對包類的東西沒有抵抗力
不過..好在偷閒出來的時光 也是短促 忙著四圍拍照 也是留住quota的好辦法

番茄湯
用上了很有趣的番茄湯罐頭 酸咪咪的滋味 羅勒葉總是很好的拍檔啦 只是湯身較濃郁 全部喝下怕是會半飽了 ….嘻嘻 Pop Art
把夢露搬上桌 不知道男士們會不會心跳加速氣血上湧
用洋蔥 蘑菇puree 和黑松露砌成瑪麗蓮夢露的頭像 靈感取自Andy Warhol的著作
而難得是 食物做出來的藝術品 也是神態自然
你看紅唇嘟起 依舊韻味十足 真讓人捨不得下口又具玩味的 是廚師在美人的嘴邊加上了一份慢煮牛扒
肉質嫩口感鬆軟 中間呈現漂亮的粉紅色 入口牛味濃郁也相當Juicy
很怕肉韌的我 自是大呼 太~美~味~

而中午想吃的清淡些 選擇魚也是不錯的 今日catch of day是鯛魚讓人驚喜的是根根立起的魚鱗 薄又脆口 和滑嫩的魚肉非常非常的合拍
質感輕身且魚味鮮美 餐廳的好功夫可見一斑

The Skull
上桌時 用玻璃罩蓋住 Tonka Beans的煙霧夢幻感十足
掀起蓋 還帶不少橡木味 若愛smoky的味道 這個一定適合你靈感 源自Damien Hirst那顆鋪滿鑽石的骷髏頭骨
而大膽創新的Uwe 則用雲呢拿雪糕 外綴以彩色糖粒成型再是淋上車厘子醬 一下子…血流成河了….哈哈甜品部份 其實更喜歡鋪底的Oreo碎餅底
讓我一下子很想再試餐廳的另一款招牌甜品Oreo
不過 這個不如留在下周扒房的甜品篇一起介紹吧

關於這次的Art Menu
餐廳推出 3道菜的午餐：$708+/位
或 5道菜的晚餐：$1588/位
主要的差別在於前菜和甜品上
晚餐會有一款鵝肝的頭盤和一份Chef出場現做的甜品

藝術節主題Menu 是由5月6日舉行直至26日結束
每位客人在品嘗美食后 都會獲派一張參觀Art Basel的贈券
想要感受藝術與美食的盛筵 也要趕緊行動啦

聞說呢度ge早餐好食, 重有kc同王迪詩ge推介, 咁岩撞正係金鐘見工, 掂晒, 試下個早餐先, 上次幫襯已經係上年情人節晚餐!

我同女友一人嗌一個set, 佢要egg benidict, 我要full breakfast!

先來麵包, brown toast 同七穀包, 鬆軟, 剛剛烘好, 脆熱, 正, 搽佢地自家製strawberry, 杏, 橙皮果醬, 蜜糖, 正呀; 但杏加入薰衣草, 搶了味, 士多啤梨淡淡的玫瑰香, 橙皮略帶苦, 蜜糖清甜女友揀左鮮榨蘋果汁, 係會氧化ge, 新鮮; 我要西柚汁, 冇話驚為天人egg benidict 唔流心, 蛋黃呈半凝固狀, 但muffin比full breakfast脆邊, 正我ge full breakfast, 有番茄, 輕烤, 帶出鮮味, 但可再烤多d時間會更香; 烤蘑菇一般, 乾乾的; 金百利香腸加入香草, 清新肉味濃, 正, 煙肉都係一般, 炒蛋加muffin, 炒蛋味唔濃, 滑如醬, 唔會太稀, 連muffin食一流餐飲, cappuccino, 奶泡滑, 不太濃, earl grey tea還是老樣子吧

今年生日正日，女友事先對晚飯地點大賣關子，只叫我：（記得不要著波衫，請著上你對皮鞋。）

心想：（應該是上酒店的西餐廳吧。）除了皮鞋，連一年穿不到兩次的西裝褸，也得出動。

當女友帶到我去文華東方門口，開始有點眉目，究竟，是扒房，抑或，是Pierre。

最後，我們上了扒房，此一刻，願望終於成真，因文華扒房一直藏在我口袋裡，是我未去過的餐廳之中，最想去的頭三間之一。由服務生帶領我倆，步進扒房大廳，那時候，我表情故作鎮定，內心則興奮莫名，女友見著我面部表情不甚自然，問我：（做乜拾熟狗頭咁個樣？）

扒房飯廳環境優雅，華麗而不俗艷，天花是用上的扇貝圖案堆砌而成。原來，這股優雅中帶著活力的氣息，是出自大名鼎鼎，英國名設計Terence Conran干雲爵士之手筆，失敬失敬。看過餐牌，有生蠔，頭盤，湯，海鮮，肉類，甜品，每款選擇不多，但簡而精。文華扒房的行政總廚Chef Uwe Opocensky ，將份子料理的元素，滲進在傳統扒房裡面，現今的文華扒房，在他的領導之下，已成為米芝蓮的一星餐廳。

麵包籃未算令人驚艷，最特別的是有數款橄欖油選擇，圖中的橄欖油，帶有Hazel nuts香味。Amuse Bouche的賣相非常大陣像，以盤栽來拱照著，兩小粒用橄欖做出來的小點，由elBulli流傳開去。頭盤的雜菜沙律，名為Flower pot，外表與花盤沒兩樣，但可以食用，每款蔬菜皆新鮮，爽脆，配以Earl Grey汁，味道更加清香，盤底的綠色蓉，我估是用豆磨出來，清甜香滑。頭盤為煎鵝肝，此鵝肝的份量頗為巨型，足以兩個人分享，鵝肝處理得宜，外表煎得香脆，內裡甘香嫩滑，最特別的是鵝肝上，用朱古力做出來的醬汁，得出來的味道，竟有點像BBQ般惹味。鵝肝與朱古力醬，水乳交融，溫柔繾綣在口腔內，捨不得把它吞掉。曾經在LKF Tower Gold，喝過令我讚不絕口的龍蝦湯，扒房的龍蝦湯，水準絕不比下去，龍蝦的濃香，干邑份量適中，沒有喧賓奪主，酒香與龍蝦鮮香並存，湯身極之香滑，餘韻悠長。接著的兩道主菜，全是肉類，秋去春來的時間還可以吃野味，此道烤鹿肉的賣相，像原野上的小鹿，踏著雪地去尋梅？鹿肉在烤爐上燒，挺有點獵人在森林內，把獵物即殺即食的原始感覺。已不是第一次吃鹿肉，連鹿肝也吃過，此鹿肉的質感較實在，肉味很濃郁，是野味的原始味道。配菜有以栗子與薯仔混合的薯仔波，鬆軟中還有栗子的香甜。另一個亮點，便是那一塊小小以朱古力做出來的葉，只溶在肉，不溶在手，兩者在口內揉合，不能不說一聲Amazing！賣相同樣美麗的西冷扒，以切件上，五件西冷扒橫陳，與其他配菜砌出美麗的圖畫。半生熟的西冷顏色嫣紅，肉質柔軟，嫩滑，滿帶肉香。一頓扒房盛宴，沒可能少了甜品的份兒，很多到訪過文華扒房的朋友，皆對這裡的甜品讚不絕口。最後在數款甜品之中，選擇了Mushroom。外表與磨菇沒兩樣，加上餐碟的顏色，與磨菇下的配料，果然像置身於森林，隨手在地下摘野菇來吃！當然這不是毒菇，而是由雲呢拿，咖啡等做出來的提拉米蘇，果然甜品不可以貌相。最後，送上的生日蛋糕，玩味十足，由頭到尾，連火，蠟燭也吃得下。

由頭盤，至甜品，皆令人驚喜連連，最後，我不再裝著拘謹的面孔，笑了出來。謝謝妳。

The dining room has changed somewhat in appearance to the one in the photo. The chairs are now red velvet instead of white. I went there for a business lunch with colleagues.

1) Juice Cart

Mango juice with lime - fresh nice

2) Soup

Cream soup of some kind with iberico ham - Nice. The bits of ham were tiny tiny. Although the soup was good, it wasn't memorable.

3) Beef Wellington

Magnificent beef. Twist on old classic. Very tasty and impressive.

4) Oreo dessert

Twist on the oreo cookie. Was more visually interesting than actually tasty. Food humor is fine so long as its under HKD100. This cost more than that.

Verdict

Lunch at the mandarin grill is quality. The service is perfect. The food (especially the meat dishes) are good. The price is a bit steep. But I would definitely come here again.

I'm a huge fan of the Mandarin chain, from their accommodation to their dining- consistent standards and exemplary quality topped with detailed professional service that never fails to disappoint.
Mandarin Grill is one of my favourite restaurants for many reasons:
I find simple, unpretentious and elegant decor the most enjoyable (did I mention the amazing view as well). The food is always good and service is top notch. Prices are steep but not amongst the most extortionate, for the aforementioned reasons the price in my opinion is very well justified.

To start with we were served cheese dough balls and a pipping hot bread basket, as expected with Mandarin's pastry- up to standard

Starters:
Smoky Bay Oysters
Note the little pearl on the oyster! It's actually edible, filled with oyster juice, I thought that it was a very cute and thoughtful detail.French Diver Caught Scallops With Lemon Sea Grass and Dashi 10/10
I'm a big fan of seafood and very picky with it. The scallops were cooked perfectly, it was evidently fresh and well paired with the seagrass and interestingly served on the hot stones. Highly RecommndedMains: US Grass Fed Roast Beef with Yorkshire Pudding 9/10
This was a brilliant dish, beef quality was excellent. The waiters initially came out with a trolley and carved our cut in front of us. The beef was full flavoured and juicy. The Gravy was done PERFECTLY and so was the yorkshire pudding. This is certainly something not to be missed!Chateaux Briand a.k.a 'The Mandarin Cookbook'the chateauxbriand is a distinctive thick cut from the tenderloin and when prepared properly it can be amongst the most tender and flavourful cuts. Although the sauce took the form of a savoury gravy instead of the traditional form of reduced sauce, it was still delectable. The meat quality was supreme and easily amongst the best chateauxbriands I have ever sampled in Hong Kong. I was very pleased with this indeed.Desserts:
LIght Bulb Dessert 9.5/10
This was an enticing dish, I mean look at it lol It shockingly resembled a genuine lightbulb, even to the down right detail. It also cracked like one. If you're one to choke on food, I advise you to steer clear from this dish ;)Chocolate Souffle 10/10
This was a perfect souffle. period.
In terms of asthetics, it may not exceed the precedent dessert but it outshone the lightbulb dessert in many ways.Petite Fours:
Mandarin Grill and the Krug Room is known for its creativity, so do not expect any less from them!
If you wish to check out all the pictures in detail feel free to visit my blog
But for now here's the chocolate cigar petite four reserved for men. They take it seriously, they came out with a giant cigar box filled with cigars (that are completely edible) on a bed of 'tobacco' which was in effect chocolate pieces and came with an ashtray completely made out of chocolate too!
I made the effort to sample every single thing and every single component of the chocolate cigar and it tasted pretty good, the chocolate cigar is actually tobacco flavoured.For you ladies, you'll be served with an elegant powder box (no, the powder box itself is not edible) but the powder that resembled somewhat of a highlighter and blush was strawberry and lychee-i think? flavoured powder. You are then served with a make up puff made of cotton candy to dip into your 'make up'. I thought it really lightened up all the diners mood and added entertainment value to the meal.

It's been a while since last time had fine dinning with mom. I chose Mandarin Grill to have dinner with her and hopefully we both could have enjoyable mother and daughter time. Yes, we did.

We ordered soups and main courses. I wanted order desserts as well, but the waiter suggested we might decide later. Thanks for the smart advice actually.

For starter, bread basket. There were several kinds of bread in figure size, salty and sweet, soft and semi-hard, even western and eastern style, many options including the sweet Japanese bread which is not common in Hong Kong's dinner table as a starter.

Lobster bisque for mom: Mom eats quite light usually. But I suggested her to try this lobster soup. Indeed, it's creamy, but still can taste the fresh chicken stock. There was lobster meat inside, not very little.
My mushroom soup was pure countryside style, both in presentation and in flavor. The small mushrooms in the bottom of bowl was lovely, looked like grass growing on land. Together with baked grains on the plate out of the bowl, like you were having dinner in a countryside house. The mushroom soup looked very light but smelled and tasted very rich, probably porcini soup. Poured the soup into the bowl, mixed with mushrooms and grains, very nice. The ingredients were raw, but healthy and full of flavor. Speaking of main courses, mom got sirloin and mine was spring lamb.

The sirloin was perfectly grilled, pink inside. Under glass surface holding the beef, there were hot wood to keep both temperature and smell, very thoughtful. Mom's satisfied although she prefers fully cooked meat like most old generation in the eastern world. I tried two bites as well. The meat was very tender, seasoned well too. There were some mushrooms and sauce aside, you can add more flavor if you like.
The spring lamb was not grilled, like stewed. The waiter explained this to me when I was ordering. I love lamb, no matter how you cook it, so it doesn't matter at all. The lamb was like a 紅燒蹄膀, but it's lamb leg. I believe it had been stewed for a while. It was cooked with bone and the waiter got the bone out before serving.The meat was so soft and fat was melted into the meat. It's tender and juicy in the mouth, full of lamb flavor. Any lamb fan should be satisfied, like me. There were peas and potato (presented as cheese) as well. Honestly, the size of lamb was really big, not much space for dishes aside.
Lastly, we had tea and coffee to finish the meal. Nobody was waiting for your table . It's very relaxing to take some time to have a drink and chat, of course digusting the feast as well.

Mandarin always offers best service. The staff were nice and professional. Like before, they called me on the afternoon the confirm the reservation. They were very helpful by giving detailed introduction and suggestions during the dinner. Besides those good qualities, the high value added small dishes impressed me this time.

First, there were five or six different olive oil choices for bread dipping. Apart from popular products from Italy and Spain, there's one from Morocco as well. The waitress elaborated us the region, flavor and specialties of each one. Moreover, you can choose multiples to dip bread. Really good olive oil tasting opportunity.

Second, plenty high quality free appetizers. Before serving the soup we ordered, there were three appetizers for free.

Pear shape jelly with foie gras: the foie fras was so smooth in the mouth, could felt the melting. It's good to have it with deep toasted bread perfectly caramelized by honey or maple syrup. A ball covered by Parmesan cheese: sorry I forgot what's stuffed inside the ball. Maybe I paid too much attention to the Parmesan cheese (sorry for my cheese mania) covering outside which looked like coconut shred. It's a very good creation of western food ingredients presented in a way of Chinese din sum. Even the typical Mandarin food box revealed the smells of orient. Appreciated by the idea and effort they put on. One bite jelly olive: one bite olive flavor jelly. it's not common, at least for me. The taste was not too much strong, but still refreshed. Finally, we didn't order dessert. The waiter was right, we were full already. But they offered chocolate, again for free. There are four chocolate balls, two with truffle and two regular. The chocolates were rich and creamy. You shouldn't doubt the quality of Mandarin's dessert. The truffle chocolate got intense truffle flavor, tasted really good. I like it even I'm not a chocolate fan. Not only four chocolate balls, but the cello was eatable as well, a very big one actually. I doubt who can eat it up after having the main course. Anyways, Mandarin is so generous. But I got a concern here. Since few of customer can finish this big chocolate cello, but they probably touch it. How to deal with the leftover? Throw them away? Sort of eco-unfriendliness. Reprocessing? Is that hygienic?
Overall, it's always delightful experience in MO. The food, the service and the atmosphere were all great. The high value added dishes made the dinner even better. I did have a great time with mom that night. Thanks!

幾個月沒有 Fine Dining 了，之前無胃口，又要戒口，現在終於可以慶祝身體健康復元，決定給自己一個 Treat，請了假，媽媽陪婷婷一起休閒吃一餐！

文華扒房 Mandarin Grill 一等一的服務

無回
窮味The Book - Veggie Appetizer 雖然破了繭，但還是要健康一點，清清淡淡比較好！不同口味的 Homemade 麵包，熱烘烘，細細口，外邊吃不到的精品。Monkfish 有龍蝦的口感，包上薄薄的煙肉，鮮甜美味！石春煮帶子，軟硬剛剛好，加上海鹽調味，簡單樸實。面頭幾塊蠔葉，是以蠔殼碎作肥料的植物，吃出淡淡鮮蠔味。Grand Marnier Soufflé 有酒的香甜婷婷至愛的 Oreo 加上熱辣辣的朱古力醬Oreo 碎粉磨得非常幼細，入口即溶，Love Oreo！Petit Four - Dounut + Ice-cream + Chocolate Sauce婷婷又回到美食天堂了！

For my birthday this year I chose to have dinner at the Mandarin Grill + Bar. I must admit that I had quite a difficult time deciding where to celebrate since there are so many fine dining options out there, but I have always been intrigued by the artful presentation of the dishes served at the Grill + Bar hence it ended as my place of choice.

I was originally celebrating with my dad, but due to some pressing issues he was unable to attend, so I had the pleasure of being accompanied by Mr. C as that night's dining companion.

Upon entering the restaurant, I was quite surprised by the decor as I was expecting it to portray more of a steakhouse vibe, rather than a proper dining room with modern finishes. The atmosphere was also not as stiff as I was expecting it to be, and the ambience was actually quite pleasant and comfortable.

We chose to go a la carte rather than picking from the set menus so we could share and try more things, but before that we were served my beloved bread basket and a couple of amuse bouches. The bread basket was served warm which I expected no less from a one Michelin starred restaurant and from the few that I tried, I was most impressed with their quality. I especially liked their olive bread as well as the black sesame roll which was quite unusual, with a slightly firm yet chewy crust where the flavour of the sesame filled the senses in a pleasant way. We were also able to choose an olive oil to accompany our bread, I picked an Italian one (with the gold ribbon) which was so smooth on the tongue, and since Mr. C let me pick his, I chose a peppery one which was made from baby olives. Out of the two I actually preferred the peppery one as the olive taste was much sharper on the tongue.Continuing with the olive trend, our first amuse bouche was a small green liquid sphere of oliveness. No doubt there was gastronomy involved in making this, where a semi-hard gelatin casing enveloped a centre of liquid olive essence. I did not really like this, as I was not very fond of the texture of the exterior and the taste was only so so for me. Accompanying this were a pair of herbed savoury biscuits topped with finely shaved parmesean. I would have never thought I would enjoy biscuits that were salty, but they were surprisingly good, quite buttery with the herb flavour coming through strongly.

We were also presented with a pair of cheese gourgeres. So delicate looking, with the choux pastry hiding a warm gooey cheese centre. I loved it~

We started with some French oysters. I am not especially partial to oysters, but I do enjoy them once in a while. The ones we had were Fines de Claire and these were very creamy and quite sweet from their natural juices.For entree, we started with 'Garden'. A plate of beautifully arranged organic vegetables which were held together by a mixture of blended argula and coconut milk. The waiter then proceeded to 'water' our arrangement with the dressing inside a small watering can. Very cute~ Presentation wise it get full marks, but in terms of taste, the vegetables were of course very fresh, but the dressing was too bland for me. Also I did not like the flavor of the argula 'soil', as it was quite strong.For soup we had the lobster bisque. This was heart warmingly good. The flavour of the lobster was very intense, and the addition of cream gave a wonderful smoothness and thickness to the texture.

We picked two hot appetisers, the scallop and fois gras. Three very plump scallops were served in a small ceramic pot atop a combintation of sea grass and kelp. The scallops were perfectly cooked so they were very tender and retained the natural sweetness of its juices. What was interesting was the addition of a few roundish green leaves, which was described by the waiter as oyster leaves. The special thing about these leaves were that they were supposed to give off a slight oyster flavour since these plants are grown in the same area where oysters are bred. And surprisngly they did, a subtle oyster 'fishiness', which went very well with the rest of the dish.The fois gras was beautifully plated, but was a very disappointing dish. The quality of the fois gras was not very good, as it was quite 'rough' in texture and not very smooth. It was also very gamey in flavour. Disappointing.For mains, we were served the sea bass first. This was salt baked, and came to the table on a big slab of pink himalyan salt prior to being plated. The presentation was quite cute, where the starkness of the white of the fish contrasted sharply with the colourful pureed dots of artichoke, lemon, pepper and saffron. The sea bass was perfectly cooked, very tender, and the dots of sauces helped to enhace the natural flavour of the fish. My favourite combination was pairing it with the lemon.The Beef 'Calotte' was our pick from the meat course. I was quite anticipating this dish, as there have been some very positive reviews about it. The beef itself comes from the US snake river farm and the 'calotte' is the ribeye cap where the meat is supposed to be the most tender and flavourful. This was presented inside the signature Mandarin Grill book, but when we opened it I was surprised to find everything to be black. The waiter then explained they had just changed the presentation of this dish that day and the theme was charcoal, so essentially everything was coated in charcoal, even the vegetables which unfortuately looked like lumps of coal. However to me, this dish was just about the beef. And yes it did deliver. Cooked to a perfect blushing medium rare, I knew it was going to be very tender from the way my knife slid through it quite easily. The beef was so flavourful, and there was a pleasant gaminess to the taste which melded well with the slight fattiness of the beef. Definitely recommended~And finally to my favourite part of any meal. Desserts! We chose three to share between us, fruit, banana split and oreo. Since we asked for them to all come at the same time, we picked the lightest one to eat first. Fruit was a mix of seasonal fresh and freeze dried fruit with two types of sorbet, mandarin and pear. Although it was very pretty to look at, it was not very special. The fruit was fresh, but the freeze dried fruit was a little odd in texture and it kept sticking to my teeth. The sorbets were good though, refreshing with a clean and crisp flavour.The banana split was presented very differently to what one would commonly associate with the name sake of three scoops of strawberry, vanilla and chocolate ice-cream with two halves of a banana and topped with fake whipped cream with maraschino cherries. Instead, three baby bananas were presented on a dish and then lashed with chocolate sauce. Mr. C was curious enough to ask how they remember which one was what flavour to which the waiter replied that the angle at which the bananas were placed represented each flavour. Each banana turned out to be a coating of white chocolate with a different filling of strawberry mousse, banana mousse and vanilla ice-cream. As cute as it looked, it was quite sweet overall and the texutre of the mousse was quite firm and not very smooth.Our last dessert was oreo, which was a vanilla ice-cream with a crumble of chocolate biscuit crumbs and topped with chocolate espuma which is foam. The texture of the dessert was airy and light due to the main element being foam, but it was very chocolatey in flavour. However I did find that it became cloyingy sweet after a couple of mouthfuls and in the end I seemed to enjoy the honest flavour of the vanilla ice-cream most.As a little surprise, since it was my birthday I also had my very own chocolate candle. Quite cute really, a dark chocolate coating with chocolate ganache inside where the red flame was made from firm icing.

And to end we were served our own his and hers petite fours. Mine was a sherbet powder compact with lemon and raspberry sherbet which came with my own white fairy floss puff, while Mr. C had a chocolate cigar in it's own cigar dish. I only had a slight taste of mine, because again it was just way too sweet for my liking, and I soon monopolized the chocolate cigars since the dark chocolate was just what I was seeking to end my meal. It was no surprise that the chocolate was so good since the Mandarin Oriental does excel in it. Smooth and rich, with the intense flavour of good quality dark chocolate. I wonder if they would serve it to the ladies upon request.Although there were hits and misses where the dishes were concerned (dessert was unfortunately quite disappointing for me), I did have a fabulous evening. Thank you for celebrating with me, it was much appreciated

CRS REVIEW SERVICES

FSAP Grade: 95/100 A*

Food: 49/50
The food was simply phenomenal. We all had lobster bisque and roast beef which came with complementary desserts. the beef was tender juicy and like ambrosia. lobster bisque had a brisk seafood taste.

Service: 20/20
Service was great. staff were friendly and kind, and flexible with orders in removing cream etc...

Ambience: 19/20

Ambience is perfect. We sat next to a window in a timeless setting looking out to hong kong city

Price: 7/10

You pay what you get for.

jun 16, 12..........8人嚟食dinner...........叫咗 :

1) bread basket (免費)
-送來6款包,我哋每樣都試d,每款都好味
-不過refill嗰籃先最出色,但拿上手熱辣非常
-附上橄欖油..............很純很香............不過忘記了食友之前嘅食評............其實個橄欖油都應該有得揀............但當晚serve我哋嘅staff都無比到我哋揀

2) amuse bouche x 8 (免費)
i) 芝士puff
-初時以為每人1兜添.............真喺諗多咗.............hahaha
-外很酥鬆,又脆,裡面嘅溶開嘅cream芝士餡,鹹香味溫和
-好like呀~~~~
-食友想refill...........不過侍應已很得體的拒絕了.............hahahaha...........好pro呢~~~ii) truffle蒸蛋
-很滑的蒸蛋,配上用truffle煮成嘅汁喺面
-所以很有truffle香嘅蛋iii) cookies
-話就話喺曲奇,睇個樣並唔貼切
-面撒滿parmesan cheese碎,所以食時要成嗒擺入口
-下面才是曲奇,有2款味 - basil (綠色)/ olive(黑色).............不過每人只可食1個............唔喺以2款味都試晒............剛好我拿到的喺olive味...........很鬆,有olive味,不過唔喺好濃
-也ok的iv) olive
-喺真嘅橄欖樹下,就伴來1粒橄欖啫喱
-咬破外層,就會爆出橄欖味液體
-喺4款amuse bouche中味道上最清寡

3) special tasting menu x 8 (@hk$1,288)
i) garden
-organic, leaves, vegetable, cress, soil, earl grey
-這是要人手逐1將蔬菜1株1株插在火箭菜泥上
-呢道菜唔喺味道impress,而喺個presentation.........放好碟後,侍應就會拿來水壺將個earl grey dressing淋落個蔬菜上,很園藝
-很多冷門嘅蔬菜,見到有顆淡綠色嘅意大利西蘭花,都喺貴價超巿eg city suxxx見過的入口貨
-花泥喺火箭菜+咗coconut milk煮成嘅puree,所以很東南亞風情........又好有份量.........食晒佢都真喺幾飽架
-不過個dressing就食唔到咩earl grey味喇
-而個啡紅色嘅泥砂就唔記得咗用咩做成ii) scallop
-french, diver caught, stones, lemon, sea grass, dashi
-個細casserole好靚............之後好大陣容..............很多侍應前來幫忙serve呢道菜
-將前面嘅昆布stock淋落個煲內燒熱咗嘅石卵上...........之後又蓋上..............輕輕焗1陣............目的喺將個上湯冒出嘅蒸氣燻1燻個帶子............但我哋都懷疑個作用有幾大
-之後就打番開個蓋............將前面杯仔內嘅花葉裝飾逐1放在上帶子上............足見誠意同細心
-帶子都幾大隻............煎得好靚..............不過最可惜鮮味無嘜兼表面overcook咗...............因為個煲內嘅溫度太高/焗耐咗...........就算用seaweed格住高熱嘅石卵都仲喺過熱
-墊底嘅seaweed雖然幾鹹,但很鮮很鮮味...........絶對不能錯過
-食完帶子同海帶...........食友笑言煲內嘅石卵還頗熱..............可以用來熱敷穴位.............hahahaiii) seabass
-french, line caught, salt baked, artichoke, pepper, lemon, saffron risotto
-原來個魚唔喺煎,而喺放喺粉紅鹽磚上焗出嚟
-魚好juicy,好嫩滑
-旁邊劃上檸檬醬,菠菜醬,黃椒醬,artichoke醬同紅椒醬
-個人覺得配檸檬醬很refreshing,最無搶到魚嘅味道之餘,仲突出到個魚味
-另有小兜菜同saffron飯
-個saffron幾唔錯,有溫溫嘅saffron味,個飯應用上龍蝦之類煮個汁,所以鮮味非常,只喺入口暖熱.............所以喺佢未凍之前食晒佢先食個魚iv) beef calotte
-us, snake river farm, potato mille feuille, organic carrots, watercress, heirloom tomatoes, manni oil jus
-呢度嘅牛好出名..............揀來這個signature喺我哋今晚嘅其1重點
-個presentation,喺扮本書咁上
-打開就喺牛扒...........喺ribeye部位中最靚的...........建議4成熟左右..........我哋當然無問題啦
-外喺很薄的燒焦,唔會有燶/焦味
-食友1望就知附上的喺有名刀具...........有隻蜜蜂icon
-講番個味道先
-未淋個汁時,已見到牛扒很嫩紅,很juicy............好似好好樣咁
-切開牛扒時,已feel到好腍,入口好嫩,1點筋都食唔到,唔洗點大力咀嚼就吞得..............仲好有牛味添.............平時食到牛嘅嫩滑時............通常都唔夠牛味.............現在2者兼備,實是難得............可以講喺so far食過嘅牛扒中(不過我唔喺成日食牛扒)數1數2的好
-個外形有點似黃金糕嘅1000層薯磚.............都好食,佢外表好乾身,鬆,內裡的薯仔綿密.............仲有胡椒味v) krug on the moon
-這是off menu的甜品.........要預先訂..........1定要每人1客............正價喺$288/人
-是我哋今晚的第2重點...........亦喺神9升空嘅歷史日子.................我哋就喺文華升空.............XDD
-不過我哋食完牛扒後等咗足足近1個鐘先開始有侍應來枱面setting.........真喺攪到大家想去瞓陣先
-之後就先做杯內的牛奶朱古力pudding............之後就撒上唔同嘅朱古力粉+朱古力粒 (oreo朱古力,dark chocolate,紫羅蘭粉等............),又有熱情果,raspberry1/2圓朱古力粒...........凍的碩石朱古力
-視覺重點喺熱朱古力淋落大朱古力球時............朱古力球就遇熱溶開個大洞來...........露出裡面嘅豐富組合..............有爆炸糖,生果,朱古力漿等
-之後大家就喺枱上直接"匹"嚟食
-這是1個徹頭徹尾嘅朱古力甜品...............我哋當然食唔晒啦
-我哋人多,枱很大............甜品chef只得站在1個位置發揮.............所以每每出手都喺大刀闊斧咁撒出去...............很粗枝大葉嘅塗鴉.............後來見佢為2人客做krug on the moon時............因為within arm's length............所以可以畫得精緻d...........可以拉吓curve.............點滴吓
-不過話時話............我哋8個人好應該有4個有餡嘅朱古力球先啱..............我哋有提出到點解少咗1個朱古力球時............甜品chef唔識答...........而我哋都無癮去追究..........因呢個喺tasting menu內的krug on the moonvi) petit fours
-最後lady's嘅petit fours就有d別開生面.........好gimmick
-喺化桩盒+綿花球
-blush有2種色............分別喺檸檬粉同berry粉
-綿花球就喺入口即逝嘅綿花糖
-男士嘅petit fours就唔會咁fancy............我無影到相............又喺1堆朱古力製品

* 這餐喺1個gd嘅dining presentation experience多於味道..........喺同業fine dining競爭上,為咗differentiate到自己,presentation同process都喺1個出路...............見到好花心思去present個dish.............eg用水壺當淋花...........要個昆布上混蒸氣去燻吓粒帶子........化粧盒等.........全餐味道上好有驚喜嘅只喺得個beef calotte而已..........seabass味道也屬優質

* 原來7人以上.............餐廳會當你攪party咁處理..............條件就多起上嚟............(i) 先要簽個authorization letter...........<48小時cancellation/ -少人數...........就會從credit card上收$650/人嘅penalty charge............好彩全部食友都好committed..........全體準時出席...............(ii) 另外仲要食佢嘅set dinner menu,無得a la carte.............我target要去嘅餐廳,就1定有想食嘅菜.............所以我即時有意見..............因為人多,佢嘅objective只喺想預先準備好食材.............所以我建議預早比個order list佢...........佢就好爽快咁即時答應可跟番食a la carte menu.............佢哋嘅經理都有致電brief我個menu signatures(我要求的,否則我都唔知有無miss咗d好嘢).............這點經理都介紹得幾詳細

* 我哋1就座,每人個位都有個大信封................餐廳很細心將當晚嘅menu印咗出嚟比大家.................其實個agreed special tasting menu已1早email咗比我............望到印出嚟嘅menu多咗杯飲品..............我無即時clarify..................天真嘅我以為餐廳最後豪杯飲品比大家..............sorry 4 being so naive XDD..............結果最後這個drink只喺打多咗.............我哋覺得餐廳有點少家............如果自己打多咗,好心都honor埋佢啦.............我哋張枱當晚消費咗1萬多d............咁嘅$$$$volume..............杯drink嘅cost相對都唔喺好高啫